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Wednesday, November 30, 2016

Marinated Feta with Greek Olives

1 lb Feta cheese, cut into cubes
1 cup Fresh black Greek olives, pitted (Green Country Style also used)
2 Roasted red bell peppers
½ cup Olive oil
1 Small red onion, diced
2 tsp Minced garlic
3 tbsp Balsamic vinegar
2 tsp Fresh thyme (or Italian Seasoning Mix)
Salt and freshly ground black pepper (or Mayous Texas Red Chili Mix)
Lemon juice

Combine the peppers, feta and olives in a large bowl. Add the olive oil and toss gently. Add the remaining ingredients and toss gently again. Adjust seasonings, cover and chill at least 5 hours before serving. Serve this with toasted pita bread as an appetizer.

Melon Tray with Fruit Dressing

Cantaloupe, honeydew, watermelon or other available melons
Fresh fruits
Fruit Dressing:
1 pkg. (3 oz.) cream cheese
¼ cup orange juice
¼ cup lemon juice
¼ cup crushed pineapple
¼ cup sugar
¼ tsp. salt
1 thin slice orange peel
¼ cup heavy cream

Slice cantaloupe, honeydew and watermelon (or whatever melons are available) along with fresh berries such as strawberries, raspberries (whatever looks best). Grapes and apples also may be used. Be sure to dip any fruit that turns color in lemon or sprinkle with fruit fresh. Arrange fruit on a serving platter. Blend all dressing ingredients together and pour over fruit or use for dipping.

Mexican Deviled Eggs

8 hard-cooked eggs
½ cup shredded cheddar cheese
¼ cup mayonnaise
¼ cup salsa
2 tbsp sliced green onions
1 tbsp sour cream salt

Slice the eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt. Evenly fill the egg whites, filling will be creamy. Serve immediately or chill until ready to serve.

Mini Corn Dogs

1 2/3 cups all-purpose flour [234 g]
1/3 cup cornmeal
3 tsp baking powder
1 tsp salt
3 tbsp cold butter or margarine
1 tbsp shortening
1 egg
¾ cup milk
24 miniature hot dogs
Honey Mustard Sauce:
1/3 cup honey
1/3 cup prepared mustard
1 tbsp molasses

In a large bowl, combine the first four ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into crumb mixture until a soft dough forms. Turn onto a lightly floured surface; knead 6-8 times or until smooth. Roll out to ¼ inch thickness. Cut with a 2-¼ inch biscuit cutter. Fold each dough circle over a hot dog and press edges to seal (dough will be sticky). Place on greased baking sheets. Bate at 450 degrees for 10-12 minutes or until golden brown. Meanwhile, combine sauce ingredients in a small bowl; mix well. Serve with the corn dogs. Makes 2 dozen.

Mini Swiss Quiches

1 (15-oz.) pkg. refrigerated pie crusts [420 g]
6 oz. (1-½ cup) shredded Swiss cheese [168 g]
2 T. sliced green onions
1 T chopped pimientos (or 1 T. crumbled, cooked bacon)
2 eggs
½ cup milk
¼ t. salt
dash nutmeg

Allow both pie crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 375. spray 24 miniature muffin cups with nonstick cooking spray.
Unfold 1 pie crust; peel off top plastic sheet. Press out fold lines. Place crust on cutting board or pastry cloth; peel off remaining plastic sheet. Using a 2-½ inch round cookie cutter, cut 12 circles. Repeat with remaining pie crust. Press 1 circle of dough into bottom and up the sides of each sprayed muffin cup .
Place 1 T. cheese in each cup , top each with a few onion slices and pimiento (or cooked crumbled bacon). In a 2-cup measuring cup ; combine eggs, milk, salt and nutmeg; beat well with fork. Pour mixture into crusts; filling to within ¼ inch of top.
Bake at 375 degrees for 25 to 30 minutes or until golden brown. Cool slightly. Lift quiches from cups with tip of knife. Serve warm.
24 quiches.

Tuesday, November 29, 2016

Light Crab Cakes

1 pound fresh crabmeat  
1 cup mayonnaise (the recipe calls for homemade mayonnaise but we used jarred)  
½ cup chopped flat-leaf parsley  
1 ½ tbsp Dijon-style mustard  
¾ cup all-purpose flour, see note  
1/8 tsp cayenne pepper  
½ cup vegetable oil for frying

Drain the crabmeat of excess liquid; place in a small mixing bowl. Fold in the remaining ingredients, making sure not to break apart the lumps of crab.
Generously coat the bottom of a skillet with the oil and heat over medium-high heat. Gently form the crab mixture into silver-dollar-size pancakes. Cook a few at a time, in the hot oil, turning once with a spatula to brown evenly on both sides. Add more oil as needed to cook the rest of the crab cakes. Clean off the spatula a few times so the cakes won't stick while being removed from the skillet.
Note: The amount of flour may vary slightly, depending on the wetness of the crab meat. If the mixture seems too wet, add more flour and cook one cake to test.
Makes 30 silver-dollar-size crab cakes.

Note: The crab mixture can be kept in the refrigerator for three days. The cakes can be cooked a couple of hours before you plan to serve them, then reheated on a baking sheet at 250 degrees for 8 to 10 minutes.

Little Pizzas

2 loaves cocktail or party rye bread
1 lb. pork sausage (hot or mild)
1 lb. lean ground beef
1 small onion -- chopped
1 package shredded mozzarella cheese -- (8 oz.)
1 lb. Velveeta cheese -- shredded
3 tsp oregano
1 small can tomato sauce

Brown meat and onion. Drain and add shredded Velveeta cheese until melted. Spread mixture on rye bread. Put 1 tsp tomato sauce on top. Mix mozzarella cheese and oregano. Sprinkle on top of tomato sauce. Freeze on cookie sheet, then bag in ziploc bags. When ready to serve, bake at 250 degrees for 12-15 minutes or until cheese melts.

Mackerel Patties

1-4 3/8 oz. can mackerel fillets [123 g]
1 egg, beaten
1 onion, diced
1 potato, cooked, mashed
salt and pepper to taste

Mix all ingredients. Make into patties and broil until lightly browned on both sides. Serves 4.


½ lb. lean ground pork
1 chopped onion
1 tbsp oyster sauce
1 tbsp sesame oil
1 tsp sugar
½ tsp white pepper
2 pinches five-spices powder
1 pkg. wonton wrappers
1 egg, beaten
3 cups vegetable oil

Brown ground pork; drain oil. Mix with chopped onion, oyster sauce, sesame oil, sugar, white pepper and five-spices powder (you can buy this at any Asian market.) Mix well.
Separate wonton wrappers. Moisten edge of wrapper with beaten egg. Put one tsp of mixture in center. Fold wrapper in half so it is shaped like a triangle. Make sure air bubbles have been pressed out. Deep-fry in vegetable oil at high heat until golden brown. Serve as an appetizer with sweet and sour sauce.

Mardi Gras Madrilene

¼ cup mayonnaise
¼ cup sour cream
½ tsp curry powder
1 12 ½ -oz [350 ml] can madrilene, or tomato aspic, chilled
Cooked shrimp

Combine mayonnaise, sour cream and curry powder; mix well. Spoon chilled madrilene into sherbet glasses or bouillon cups . Top with dressing mixture and garnish with shrimp. This makes 4 servings.

Monday, November 28, 2016


4 Oz [112 g] Canned Green Chiles
¼ Lb Butter --at room temperature
1 cup Mayonnaise
½ Lb Monterey Jack Cheese --grated
2 Loaves French Bread --small diameter, thinly sliced

Mix everything except the bread until well blended. Spread on bread, making sure to completely cover the bread. Place on ungreased cookie sheet. Broil 5-10 minutes until the spread is bubbly.

Korean Sesame Chicken Wings

1 ½ pounds chicken wings, cut in half and tips removed
2 tbsp all purpose flour
¼ cup cornstarch
¾ tsp salt, optional
2 tbsp sugar
1 ½ tsp sesame seeds, toasted
1 clove garlic, minced
1 scallion, chopped
1 egg, beaten
2 tbsp soy sauce
½ cup peanut oil, for frying

Wash chicken wings and pat dry. Mix remaining ingredients, except oil in a bowl. Add chicken, turn to coat, cover and marinate wings in refrigerator 3 hours or overnight. Remove wings, pat dry and discard marinade. Deep fry about 4 minutes until golden brown. Drain on paper towels.

Lamb Appetizer

15 slice white bread
1 butter or margarine; melted
1 celery seeds
1 cup ground cooked lamb
¼ cup mayonnaise
1 small onion; minced
¼ tsp paprika
1 tsp lemon juice
2 tbsp chopped chives
1 pimiento strips; or parsley sprigs

Trim crusts from bread. Brush one side of each slice with melted butter and sprinkle with celery seeds. Cut each slice in 3 strips and place on baking sheet. Bake at 425F 8 to 10 minutes. Blend lamb, mayonnaise, onion, paprika, lemon juice and chives. Spread each toast strip with about 1 ½ tsp meat mixture and garnish with pimiento strips.

Layered Seafood Appetizer

2 packages (8 oz. each) cream cheese, softened
2 tbsp mayonnaise
1 tsp cayenne pepper
½ tsp garlic powder
1 tsp Dijon mustard
½ cup sliced green onions, use some green tops
¾ cup diced tomato
1 pound lump crab meat
½ cup shredded Cheddar cheese

In medium bowl, cream together cream cheese, mayonnaise, cayenne pepper, garlic powder and mustard. Evenly spread in bottom of pizza pan or 12-inch round tray. Sprinkle onions and tomatoes over cream cheese mixture. Top with crab meat and Cheddar cheese. Serve with assorted crackers or plain tortilla chips.
Yield: 10 Servings

Olive Cheese Balls

3 tbsp butter
1 tsp dry mustard
¼ tsp salt
1 tsp oregano
1 cup sharp cheddar cheese --grated
½ cup flour
15 jumbo olives --stuffed green

Cream butter. Add seasonings. Then add cheddar, mixing thoroughly then add flour. Drain and dry the olives well. Wrap 1 tsp dough around each olive, rolling into a ball. Seal well. Freeze on flat surface then store in plastic bags. To serve, reheat in oven at 400 degrees for 15 minutes.

Sunday, November 27, 2016

Hot Sesame Sticks

½ cup butter or margarine
1-½ cups all purpose flour
½ tsp. cayenne pepper
¼ tsp. salt
¼ tsp. dried oregano leaves
1 egg, slightly beaten
2 Tbsp. Parmesan cheese
4 Tbsp. Sesame seeds

Cream butter. Add flour, cayenne, salt and oregano. Mix until butter is completely blended into the flour mixture. This may be done in the food processor using a steel blade.
Blend in the egg and work dough with hands, or process until mixture looks like cookie dough. Add parmesan cheese and blend in well.
Divide each quarter into halves and roll out to make a long, finger thick strand on surface that is sprinkled with sesame seeds. Strands should be about 8 inches long.
Divide each strand into 6 pieces making a dozen pieces from each quarter of dough; four dozen in all place on ungreased cookie sheet.
Bake at 400 F for 12 to 15 minutes, or until golden brown. Serve hot or at room temperature.

Hummus Bundles

6 7 inch fat free tortillas
½ cup Cucumber --chopped
½ cup Tomato --chopped
½ cup Green onion --chopped
1/3 cup Alfalfa or bean sprouts
¼ cup Fresh parsley --light packed
19 ounces Canned chick-peas --drained and rinsed
2 tbsp Tahini
3 tbsp Lemon juice
2 tbsp Toasted sesame seeds
2 tbsp Water  
½ tsp Salt
½ tsp Ground cumin
½ tsp Coriander
¼ tsp Pepper
1 Garlic clove --minced

Hummus: In food processor, finely chop parsley and chick-peas. Add tahini, lemon juice, sesame seeds, water, oil, salt, cumin, coriander and pepper; pure until smooth. Mix in garlic. [Hummus can be refrigerated in airtight container for up to 3 days.] Spread 1/3 cup hummus over each tortilla; sprinkle cucumber, tomato and green onion evenly over each. Sprinkle each with about 1 Tbsp alfalfa. Fold bottom of tortilla up about 1 inch; roll side tightly into centre, then roll other side into centre. Wrap each bundle tightly in plastic wrap.


2 cups dry chick peas
1 pound jar tahini
3 garlic cloves
¼ cup soy sauce --natural (tamari)
1 lemon onion water from cooked beans
2 tsp cumin --powdered (optional)
paprika for garnish
parsley for garnish

Soak beans overnight. Drain and place on cookie sheet. Freeze several hours. cook frozen beans in double amount of water with onion in it or cook in a pressure cooker instead of freezing first. Blend cooked beans (pureeing while still warm makes blending easier) and onion a little at a time, using as much water as necessary to keep blender going. Add garlic cloves, soy sauce and lemon juice to taste along with beans. If you're using cumin, add it now. When all beans have been blended with other ingredients to a thick sauce, place in a large bowl. Add one jar of tahini and mix well, adding more tamari, garlic, or lemon juice if a stronger flavor is desired. (add more water for thinner consistency.) Place on a shallow dish, spread smoothly and sprinkle with paprika and parsley. Serve with pita strips, use as a sandwich spread, or stuff into celery.

Italian Cheese Stack

2 packages [2/48 g] (6 ounces each) sliced provolone cheese
1 jar (3 ounces)[84 g] pesto sauce
¾ pound thinly sliced deli salami
2 tbsp Italian dressing

Place 1 slice of cheese on a large piece of plastic wrap and spread 1 tsp pesto over the top. Cover the cheese and pesto with 3 slices of salami and brush lightly with some Italian dressing. Repeat the layers using all of each ingredient and ending with the cheese. Tightly fold the plastic wrap over the layers.
Place a heavy object, such as a juice can, on top of the stack and chill for at least 24 hours or up to 3 days. Remove the plastic wrap and, using a sharp knife, cut into wedges. Serve with pita bread wedges, bread sticks, or crackers.

Jalapeno Bread

2-baguettes (approximately 36 " ea.)
4-8 oz [224 g] Philadelphia cream cheese (regular/not soft)
½ cup minced celery
½ cup minced pepperoni
½ cup minced canadian bacon or ham
¼ cup bacon bits
2-3 minced fresh jalapenos

Allow cream cheese to soften at room temperature. Mix cream cheese, celery, pepperoni, canadian bacon, bacon bits and jalapenos. Cut baguettes to approximately 8" for easier carving of center. Carve out center of each 8" section. Stuff bread with cream cheese mix using long spoon. (tea mixing spoon with longer handle works best) Stuff bread until you can feel outer crust of bread expanding slightly. You can stuff bread from each end if needed. Refrigerate bread until cheese becomes firm and slice with bread knife to desired thickness.

Saturday, November 26, 2016

Ham and Cheese Quesadillas

Eight 7-to-8-inch tortillas
4 cups grated Monterey Jack cheese
8 thin slices ham
¼ cup raisins
2 green/spring onions, chopped
6 tsp butter

Arrange 4 tortillas on work surface. Sprinkle ½ cup cheese over each tortilla. Top with ham, leaving ¼-inch borders. Sprinkle 1 tbsp raisins over each. Divide remaining cheese and sprinkle over tortillas. Top with onions and remaining tortillas. (Can be prepared 6 hours ahead. Cover and refrigerate)
Melt 1 ½ tsp butter in heavy large frying pan over medium heat. Cook the quesadillas one by one until brown, about 3 minutes per side. Remove from pan and keep warm. Repeat cooking process with remaining butter and quesadillas. Cut into wedges and serve.
Serves 4+.

Ham Phyllo Rolls

4 oz Bean sprouts, chopped [112 g]
1 cup Chopped fully cooked smoked ham
1 sm Onion, chopped
1 tbsp Margarine or butter
2 cup Bite size pieces spinach
½ cup Chopped water chestnuts
1 tbsp Finely chopped gingerroot
2 tsp Cornstarch
2 tsp Soy sauce
5 Frozen phyllo leaves, thawed
1 tbsp Margarine or butter, melted
2 tbsp Dry mustard
1 tbsp Plus 1 ½ tsp cold water

Rinse bean sprouts under running cold water; drain. Cook and stir ham, onion and 1 tbsp margarine in 10 inch skillet until onion is tender. Stir in bean sprouts, spinach, water chestnuts and gingerroot; cook and stir 2 minutes. Stir in cornstarch and soy sauce.
Cut stack of phyllo leaves lengthwise into halves. Cut each half crosswise into thirds to make 30 squares, about 5 ½ x 5 ½ inches. Cover squares with waxed paper, then with damp towel to prevent them from drying out.
Heat oven to 350F. For each roll, use 2 phyllo squares. Place about 2 tbsp ham mixture slightly below center of square. Fold corner of square closest to filling over filling, tucking point under filling. Fold in and overlap the 2 opposite corners. Roll up; place seam side down on greased cookie sheet. Repeat with remaining phyllo squares. Brush rolls with 1 tbsp margarine. Bake until golden brown, about 25 minutes. Mix mustard and water until smooth; let stand 5 minutes. Serve with rolls. 15 appetizers; 75 calories per appetizer.
Do ahead Tip: Before baking, place rolls on greased cookie sheet. Cover tightly with plastic wrap. Refrigerate up to 24 hours. Brush rolls with margarine. Bake in 350F oven until golden brown, about 25 minutes.

Herbed Cucumber Sandwiches

½ medium thin cucumber, about 4" length
½ tsp salt
6 fresh mint leaves
6 large fresh basil leaves
¼ cup butter, softened
8 thin slices white bread
Mint leaves for garnish

Peel cucumber with a vegetable peeler, leaving alternating decorative stripes of the dark green peel. With the slicing disc in place, slice cucumber using the Food Processor. If the cucumber is too wide to fit food chute, try inserting cucumber in the chute from bottom. Place sliced cucumber in a colander and dry cucumber slices flat on paper towels to remove excess juices. With knife blade in place, add mint leaves and basil leaves to bowl of food processor. Process to finely chop. Add butter and blend to make a smooth spread. Using knife, remove crust from bread slices. Add to cheese-vegetable mixture; add tabouli. Stir gently to mix. Chill until served. Spread 1 side of each bread slice with a thin layer of herb butter. Position a fourth of the cucumber slices over buttered layer of each of 4 bread slices. Cover with second bread slice, buttered side down. Cut each sandwich into 4 triangle shaped pieces. Spear with fancy toothpicks and additional mint leaves for garnish, if desired, and arrange on a serving plate.
Makes: 16 (bite size) sandwiches. 

Hot Phyllo Burritos

8 green onions
1 can (16 oz) pinto beans --drained and rinsed  [448 ml]
1 package (1-¼ oz.) taco seasoning mix [35 g]
1 jalapeno
2 tsp salsa
16 sheets frozen phyllo pastry --thawed
cooking spray
1 ½ cups salsa

Cut green tops from onions. Cook tops in boiling water to cover 1 minute; drain. Plunge into ice water to stop the cooking process; drain. Cut each piece lengthwise into 3 or 4 strips, and set aside. Chop enough of the white portions to measure ½ cup .
Process chopped white portion, beans, and next 3 ingredients in food processor until smooth, stopping to scrape down sides; set aside.
Place 1 phyllo sheet on a large cutting board, and coat with cooking spray. Keep remaining sheets covered with a slightly damp towel. Stack 3 more phyllo sheets over the first sheet, coating each with spray. Cut stack in half lengthwise, and cut each crosswise into thirds.
Spoon 1 tbsp bean mixture near 1 long edge of each stack; roll up starting at same edge. Pinch rolls 1-½ " from each end, and tie with green onion strips. Place on lightly greased baking sheets. Repeat process 3 times with remaining phyllo stacks and bean mixture.
Bake at 400 degrees for 10-15 minutes or until golden; cool on wire racks. Serve with additional salsa. Yield: 2 dozen 

Nacho Spiced Chicken Tenders

1 pound chicken tenders
1 6 oz. bag nacho cheese flavor corn chips (like Doritos) [168 g]
1 cup milk
2 eggs
1 cup all-purpose flour [140 g]
1 cup sour cream --fat free or regular
½ cup salsa picante --medium

Poke a hole in the top of the Doritos bag to release the air. Use a rolling pin or can to crush the chips finely. Prepare egg dip by mixing egg and milk together. Dip chicken into flour, then egg dip, then roll in the crushed Doritos. Place on a sheet pan and let set 10 minutes.
Bake in a preheated 400F oven for 8-10 minutes or until cooked through and golden brown. While chicken is cooking, mix sour cream and salsa together for dip. Arrange chicken decoratively on some shredded lettuce and serve with the salsa dip.

Friday, November 25, 2016

Green Bean Appetizer

 ½ cup fresh pureed ginger
6 cloves garlic
¾ cup sugar
½ cup soy sauce
6 tbsp white vinegar
6 tbsp ketchup
6 tbsp water
1 tbsp dry mustard
1 tsp dark sesame oil  
Olive oil
1 pound green beans
¾ cup julienne-cut onions

Prepare Ginger Mustard Sauce: In a food processor, combine pureed ginger, garlic, sugar, soy sauce, vinegar, ketchup, water, dry mustard and dark sesame oil; blend well. Makes 3 cups .
Heat a saute pan on the stove until it is very hot. Add a small amount of olive oil and toss in fresh green beans and julienned onions. Stir fry quickly. When wrinkles start to appear on surface of beans, add about 1 cup of the ginger-mustard sauce. Toss to coat with sauce and serve immediately.

Grilled asparagus

2 pound fresh asparagus
2 tbsp olive oil
salt and pepper to taste
Preheat an outdoor grill for high heat and lightly oil grate. Trim bottoms of asparagus. Lightly coat the spears with the oil. Season with salt and pepper to taste. Grill over high heat for 2 to 3 minutes, or to desired tenderness.

Grilled Chicken Roll-ups

4 Boneless, skinless chicken Breasts (about 1 lb)
Salt and pepper to taste
2 T Olive or vegetable oil
2 T Lime juice
1 md Clove garlic, minced
8 oz Port wine or sharp cheddar
Cold pack cheese food, Softened
8 Flour tortillas
1/3 cup Chopped green onions
½ cup Sour cream

Cut chicken breasts in half lengthwise. Salt and pepper chicken. Combine oil, lime juice and garlic; marinate chicken 30 minutes or longer. Remove from marinade. Grill or barbecue chicken 10 to 12 minutes, turning once, until chicken is just cooked though (or saute in nonstick skillet 10 to 12 minutes). Divide cheese in half; reserve one half. To make each roll-up, spread 1 tbsp cheese on lower third of tortilla. Lay 1 chicken strip across; sprinkle with a little green onion. Fold in sides of tortillas; roll up tightly. Wrap in foil (can be made ahead and refrigerated). To serve, warm on grill or barbecue for 8 to 10 minutes. (Or warm in oven at 350 degrees for 8 to 10 minutes.) Meanwhile, combine reserve softened cheese and sour cream. Remove roll-ups from foil; cut in half diagonally. Serve with cheese sauce for dipping or salsa.

Ground Beef Puffs

1 lb. ground beef browned
2 cups cheddar cheese
1 pkg. dry onion soup mix
50-60 refrigerated buttermilk biscuits in the can

Brown beef, drain and add onion soup. Let cool and mix in cheese. Put about 1 tbsp on a biscuit and pinch shut. Place pinched side down on cookie sheet. Bake according to directions on biscuit can. Serve with spicy mustard. Variation: Use taco seasoning instead of soup mix and jalapeno cheese. Serve with salsa.

Gyuniku Negimaki (Steak and Onion Spring Rolls)

4 oz Slice Rump Steak [112 g]
3 T Teriyaki Sauce
2 ea Spring Onions w/ 3" of stalk

PREPARE IN ADVANCE: Cut onions in half lengthwise, the cut into 4" pieces. Place the steak between sheets of greaseproof paper and pound into 1/8" thickness. Cut the steaks in half crosswise. Arrange the strip of onions down the length of each piece of meat. Starting with the wide end, roll into tight cylinders. Secure with toothpicks.
TO COOK: Preheat grill. Dip rolls in Teriyaki sauce and grill them 3" from heat for 3 minutes. Dip again in sauce and grill for another 3 minutes. Remove toothpicks, trim ends, and cut into 1" pieces. Stand each piece on end.

Thursday, November 24, 2016

Ginger Garlic Drumettes

¼ cup soy sauce
1/3 cup reduced sodium chicken broth [83 ml]
¼ cup minced fresh gingerroot
4 small cloves garlic, minced
1 ½ tbs. sesame seeds, toasted
1 ½ tbs. dark sesame oil
¾ tsp. Balsamic or white vinegar
2 lb. chicken drumettes

Combine soy sauce and next 6 ingredients in an 11x7x11.5" baking dish. Add drumettes, turning to coat; cover and refrigerate 2 hours, turning occasionally. Remove drumettes from marinade.
Place marinated drumettes on a lightly greased rack; place rack in broiler pan. Broil 5-6" from heat (with electric oven door partially opened) 7 min. on each side or until done, turning once.
Yield: 8-10 appetizer servings. 

Ginger Scallops

1 lb medium sized scallops
¼ cup soy sauce
1 clove garlic minced
1 tbs. ginger
1/8 tsp. cloves
1 tbs honey
¼ cup lemon juice
2 tbs vegetable oil

Heat soy sauce, ginger, minced garlic, and cloves to boiling point. Simmer uncovered for 5 minutes. Stir in remaining ingredients (except scallops). Cool slightly.
Arrange scallops in a single layer in a flat Tupperware container. Pour marinade over the scallops and refrigerate overnite.
Remove the scallops from the marinade and place on broiler pan or arrange on a skewer to grill. Broil (3 –4 inches from heat) or grill until the scallops become opaque in the center. Approximately 5 minute. Do not overcook as the scallops will become tough.
For an extra special treat, wrap each scallop with a piece of bacon before broiling.

Gingered Shrimp

2 tbsp Teriyaki sauce
1 ½ tsp Chopped pared ginger root
2 tbsp Rice vinegar
1 tsp Dry sherry
½ tsp Granulated sugar
1 ds Salt
8 oz Shelled, deveined cooked -large shrimp [224 g]
½ md Cucumber, pared, cut into -sticks

In small flameproof container or metal measuring cup bring teriyaki sauce to a boil. Reduce heat to low, add ginger, and let simmer until liquid is slightly reduced, about 3 minutes. Add vinegar, sherry, sugar, and salt and stir to combine; let simmer 3 minutes. In glass or stainless -steel container large enough to hold shrimp in single layer arrange shrimp,; pour in teriyaki mixture and toss to coat. Cover with plastic wrap and refrigerate for at least 3 hours. Use slotted spoon to remove shrimp to serving plate. Pour marinade into small bowl and serve as dipping sauce with shrimp and cucumber. Makes 4 servings .

Gravad Lax

1½ pound Norwegian or North Atlantic salmon filet, skin on
1/8 cup salt
¼ cup sugar
2 tbsp cracked black peppercorns
6 tbsp chopped dill
¼ cup Absolut Pepper Vodka [63 ml
1 red onion, sliced paper thin
12 red potatoes, cooked and kept warm

Combine the salt, sugar and peppercorns. Place salmon sk]in side down in a deep container. Sprinkle liberally, using all the salt and sugar mixture. Top with chopped dill and layer the onions over the filet. Pour over the vodka and cover with plastic wrap. Place a heavy pan over the salmon, refrigerate and marinate for 2 days. Baste the salmon twice a day. Remove the filet and scrape all residue from the filet and discard. Wash the filet in cold water. With a slicer, thinly cut the salmon on the bias and serve with warm potatoes. The potatoes should be cooked in salt water until a knife can easily pierce the potatoes. Serves six as an appetizer.

Greek Tyropites

½ lb Ricotta or cream cheese
½ lb Feta cheese; crumbled
2 Eggs; lightly beaten
1 tbsp All-purpose flour
1 pn Salt (optional)
½ tsp Grated nutmeg (or more)
1 cup Butter; melted
3 tbsp Butter; melted
1 lb Commercial filo sheets

In a bowl combine the cheeses, eggs, flour, salt (unless the feta is very salty) nutmeg, and 3 tbsp butter. Cover the bowl and chill several hours or overnight, removing from the refrigerator an hour before using. Cut the filo into thirds (3 x 11 inches). Pile up the filo, covering it with waxed paper and a damp towel.
Take out one sheet at a time and keep the rest covered. Butter the filo, one sheet at a time, using a pastry brush and the 1 cup melted butter. Place 1 tsp of the filling 1 inch from the end nearest you. Fold the filo back over the filling so the bottom edge meets the left edge, forming a right angle. Continue folding back at right angles to make the triangular shape.
Bake in a moderate oven (350 degrees) for 20 to 25 minutes or until golden and crisp, turning once. Serve hot.
Note: Tyropites may be stacked upright in cardboard boxes and frozen. When ready to bake, separate while still frozen, spread on baking sheets, and bake as directed above, allowing an additional 10 minutes baking time.

Wednesday, November 23, 2016

Fried Tofu Cubes

1 pound firm or extra firm tofu cut into 1" cubes
¼ cup soy sauce
1 tbsp minced fresh ginger
½ cup sherry
1 finely minced garlic clove
1-cup plain bread crumbs
1 tsp 5 spice powder
Vegetable oil or cooking spray for cookie sheet

Marinate tofu in mixture of soy sauce, ginger, sherry, and garlic for one hour. In a separate bowl mix together the 5 spice powder and breadcrumbs. Coat the tofu with breadcrumbs and place on a well-oiled cookie sheet. Bake in a preheated 350-degree oven 10 minutes. Turn the tofu over and bake 10 minutes more to brown the other side. Serve hot as an appetizer with your favorite dipping sauce or use Chinese Pineapple Ginger Dipping Sauce.
Chinese Pineapple Ginger Dipping Sauce 1-½ cups (12 ounces) soy sauce ½ cup (4 ounces) pineapple juice ¼ cup vinegar ¼ cup sugar ¼ cup chopped or crushed fresh ginger
Place the ingredients in a bottle and shake. Excellent for fried foods including scallion pancakes.

Fruit and Veggie Cheese Ball

16 ounces cream cheese --softened [448 g]
8 ½ ounces crushed pineapple --drained [238 g]
1 tbsp seasoned salt
2 cups pecans --chopped
½ cup green pepper --chopped
2 tbsp onion --chopped

Mix cream cheese with pineapple; add 1 cup of the pecans, green pepper, onion and salt. Mix well. Chill before forming into a ball. Roll in remaining pecans.

Garden Veggie Pizza Squares

3, 8 ounce packages refrigerated crescent rolls [672 g]
3, 8 ounce packages softened low fat cream cheese [672 g]
2, 1 ounce packets dry ranch dressing mix [54 g]
6 finely chopped carrots
1 ½ cups chopped red bell peppers
1 ½ cups chopped green bell pepper
1 ½ cups freshly chopped broccoli
1 ½ cups chopped green onions

Preheat oven to 375. Roll out crescent rolls onto large non stick baking sheets. Stretch and flatten to form a single rectangular shape on the baking sheets. Bake 11 to 13 minutes, or until golden brown. Allow to cool. Place cream cheese in a large bowl. Add the ranch dressing mix and combine. Spread the mixture over the cooled crust. Arrange carrots, pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite size squares to serve.

Garlic Squares

1 cup fresh garlic, coarsely chopped
1 cup onions, thinly sliced
¼ cup plus
2 tbsp butter
2 cups flour
2 tsp baking powder
1 tsp salt
2 tbsp parsley, finely chopped
1 tsp dill
1 cup milk
½ cup sharp Cheddar cheese

Preheat oven to 450 F. Gently saute garlic and onions in 2 tbsp butter about 10 minutes until tender, but not brown. Sift flour, baking powder and salt into mixing bowl. Cut in ¼ cup butter until mixture is crumbly like cornmeal. Add parsley, dill, and milk, stir just until evenly moist. Pour into well-greased 8 x 8-inch pan. Spread garlic and onions on top, then cover with cheese. Bake for 25 to 30 minutes. Cool slightly and cut into squares.

Mushroom Turnovers

1 package cream cheese
1 ½ cups all-purpose flour
½ cup butter or margarine
3 tbsp butter or margarine
½ pound fresh mushrooms
1 onion
¼ cup sour cream
1 tsp salt
¼ tsp thyme leaves
2 tbsp flour
1 egg
About 2 hours before serving:

DOUGH: In large bowl with mixer at medium speed, beat cream cheese, flour and butter or margarine until smooth; shape into two balls; wrap in plastic wrap or aluminum foil and refrigerate 1 hour.
FILLING: In 10 inch skillet over medium heat, cook mushrooms and onion in butter or margarine until tender, stirring occasionally. Stir in sour cream, salt, thyme and flour; set aside. On floured surface with floured rolling pin, roll each half of dough 1/8 inch thick.
With floured 2 ¾-inch round cookie cutter, cut out as many circles as possible. Repeat. Scraps of dough may be gathered and rolled out again. Preheat oven to 450F. Onto one half of each dough circle, place a tsp. of mushroom mixture.
Brush edges of circles with some egg; fold dough over filling. With fork, firmly press edges together to seal; prick tops. Place turnovers on ungreased cookie sheet; brush with remaining egg. Bake 12-14 minutes until golden.

Tuesday, November 22, 2016

Fried Beef Pastries (Chiao-Tzu)

1 ½ cups (6oz) plain (all-purpose) flour
½ tsp salt
½ -¼ cup (4-6 fl oz) cold water
deep frying oil
sesame oil (optional)
125g (4oz) lean beef, finely minced
45g (1 ½ oz) fat port, steamed and chopped
45g (1 ½ oz) canned bamboo shoots, finely chopped
3 green onions, finely chopping
1.25cm (½ in) piece fresh root ginger, grated
2 tsp thin soy sauce
2 tsp dry sherry
½ tsp salt
¼ tsp black pepper
1 ½ tbsp vegetable oil

Sift the flour and salt into a bowl and add the water slowly, working until the dough begins to soften. Knead for approximately 4 minutes, then cover with a damp cloth.
Mix beef and fat pork with the bamboo shoots, green onions and ginger and add the seasonings and vegetable oil. Squeeze through the fingers until sticky, then refrigerate for 30 minutes.
Roll out the pastry as thin as possible and cut into rounds with a 6.5 cm(2 ½ in) pastry cutter. Place a spoonful of the filling in the centre of each and fold in halves, pinching the edges together. Press the points of a fork around the edges, or flute decoratively. Heat the deep frying oil to fairly hot, add approximately 1 tbsp of sesame oil for extra flavor, if required, and deep fry the beef pastries, about 8 at a time, until cooked through and golden brown. Drain well and serve hot.
Makes 24

Fried Cauliflower

1 cup all purpose flour
1 tsp salt
1 pinch baking powder
1 tsp paprika
1 cup beer
1 egg -- beaten
2 tbsp vegetable oil
2 packages frozen cauliflower -- thawed (10 oz.)
Additional vegetable oil
Grated Parmesan cheese -- (optional)

Combine first 4 ingredients; mix well. Add beer, egg, and 2 tbls. oil; stir until smooth. Dip cauliflower into batter; fry in deep hot oil (375F) until golden. Drain well. Sprinkle with Parmesan cheese, if desired.

Fried Corn Nuggets

2 ½ cups corn
2 eggs, separated
2 tbsp all-purpose flour
1 tsp sugar
½ tsp salt
1/8 tsp pepper
2 tbsp vegetable oil

Combine corn, lightly beaten egg yolks, flour, sugar, salt and pepper in a large bowl. Beat egg whites with an electric mixer set at high speed until stiff peaks form, about 2 minutes. Stir egg whites into corn mixture. Heat oil in large skillet over medium-high heat. Drop heaping tbspfuls of corn batter into skillet. Reduce heat to medium. Cook until nuggets are browned, about 3 minutes per side.

Fried Feta Balls

½ pound Feta cheese --room temperature
½ cup flour
½ cup egg/milk batter
½ cup bread crumbs
vegetable oil

Once the cheese is at room temperature, form into balls of about a tbsp each. Coat each one with flour, then batter, and finally the bread crumbs. Refrigerate for about an hour. Fry in hot oil until golden brown, and serve warm.

Mushroom Pastry Appetizers

5 tsp unsalted butter
1 ½ lb fresh mushrooms, chopped
1 ½ medium onions, chopped
¾ tsp lemon juice
2 tbsp flour
1 ½ tsp dried thyme
1 salt & pepper to taste
3 frozen puff pastry sheets, thawed

Glaze: 2 large eggs beaten with 3 tsp. 1 water
Melt butter in a large skillet over medium heat. Add chopped mushrooms and onions. Cook until juices evaporate, stirring occasionally. Stir in lemon juice, flour and thyme. Stir for 2 minutes. Season to taste with salt and pepper. Cool.
Spread 1/3 of mushroom mixture evenly over 1 pastry sheet. Starting from one short side, roll up jelly roll fashion to the center of the sheet only. Starting at second short side, roll to center. Press two sides together and transfer to baking sheet.
Repeat with two remaining pastry sheets and mushrooms. Cover and chill until firm, and least 2 hours or overnight. (Can be prepared up until this point and frozen for 1 week.) Thaw slightly before baking.
Preheat oven to 400 degrees F. Using a serrated knife, slice pastry into ¼-inch thick slices. Slices should look like figure eights. Arrange cut side down on ungreased baking sheets, spacing 1 inch apart. Brush with glaze. Bake until golden brown, about 20 minutes. Serve warm. 

Monday, November 21, 2016

Feta-Tomato Toppers

1 cup feta cheese --crumbled 4 ounces 112 g
3 plum tomatoes --diced
¼ cup red onion --finely chopped
¼ tsp black pepper
¼ tsp dried oregano
 36 Melba rounds or toasts

In small bowl, combine cheese, tomatoes, onion, pepper and oregano. Spoon onto Melba rounds and serve. Makes 36 servings. Preparation time: About 8 to 10 minutes. 

Fiesta Pinwheels

1 8 ounce cream cheese --softened 224 g
1 tsp chili powder
2 tbsp minced onion
1 tbsp coriander
1 4 oz. can green chili  112 g
1 4 oz. can ripe olive --sliced  112 g
5 10 inch flour tortilla salt pepper salsa

Stir together cream cheese & chili powder until smooth. Stir in onion, coriander, chilies, & olives. Can add salt & pepper to taste. Spread 1/3 cup mixture over each tortilla and roll up tightly. Chill seam side down 1-4 hours. Cut rolls into 1 ½ " pieces. Can serve with salsa.

Filo Onion Rolls

8 oz. cream cheese, softened 224 g
2 cups grated Gruyere cheese
2 onions, chopped
¼ cup butter 57 g
9 sheets filo dough, thawed
More melted butter -I use about 1/3 cup

Mix cream cheese and Gruyere. Set aside. Sauté onions in ¼ cup butter until very soft and beginning to brown, 10-15 minutes. Cool 20 minutes. Mix together onions and cheese mixture and refrigerate. Place one sheet filo dough on work surface. Brush with melted butter. Lay another sheet on top, brush with butter, and put one more sheet on top.
Take the onion mixture, divide it into thirds, and form a roll about 1 inch in diameter down one long edge of the stacked filo. Roll up carefully, cut the long roll in half, and place on cookie sheet. Brush thoroughly with more butter. Repeat with remaining filo and filling, making three long rolls total, or six halves when cut. I place three halves on each cookie sheet. Chill overnight.
When ready to bake, remove cookie sheets from oven and cut each roll into 1 inch pieces. Bake at 375F 10-17 minutes or until rolls begin to brown and cheese filling melts. Let stand 5 minutes, then serve.


1 package dry yeast
1 tsp sugar
¾ cup warm water
2 ¼ cups bread flour --divided
1 tsp salt
½ tsp dried italian seasoning
1 tbsp olive oil
vegetable cooking spray
1 tbsp cornmeal
1 tsp olive oil
2 tbsp grated parmesan cheese

Dissolve yeast and sugar in warm water in a bowl; let stand 5 minutes. Place 2 cups flour, salt, and Italian seasoning in a large bowl. Add yeast mixture and 1 tbsp oil, stirring to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tbsp at a time, to prevent dough from sticking to hands. Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 oF), free from drafts, 45 minutes or until doubled in bulk.
Preheat oven to 500F. Punch dough down. Pat dough into an 8 x 10 inch rectangle on a lightly floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal. Using the handle of a wooden spoon or your fingertips, make indentations in top of dough. Gently brush dough with 1 tsp oil, and sprinkle with cheese. Bake at 500F for 14 minutes or until lightly browned. Cut into squares, and serve warm. Yield: 8 servings.

Mushroom Cream Cheese Tarts

4 tbsp butter
½ medium onion --finely minced
1 pound mushrooms --finely minced
salt --to taste
freshly ground pepper --to taste
8 ounces cream cheese  224 g
¼ cup heavy cream (or milk)
1 tbsp Parmesan cheese
45 frozen phyllo dough shells

Mushroom Duxelles: Melt butter in large skillet. Add onion and cook for 2 minutes, stirring frequently. Add mushrooms and continue to cook over low heat, stirring occasionally, until all of the moisture has evaporated-about 20 minutes. Season with salt and pepper to taste. Cool. Refrigerate up to one week if not using immediately.
Makes about 1 ½ cups
To one recipe Mushroom Duxelles, add cream cheese and enough of the cream (or milk) so that it spreads easily. Transfer into shells and dust with Parmesan cheese. Bake at 450F for 5 minutes.

Sunday, November 20, 2016

Dried Apricots With Blue Cheese

64 pecan or walnut halves
1 cup cambozola or gorgonzola cheese
2 3-oz. packages cream cheese
1 tsp fresh-ground pepper
1 lb. dried apricot halves
½ . fresh parsley, minced fine

Stir nuts in a small frying pan over medium heat until toasted, about 4 minutes. Pour from pan and cool. In a small bowl or food processor, beat or process cheeses and pepper. Spread equal amounts of cheese mixture on each apricot half. Press a nut onto cheese. Press cheese-side down into minced parsley. Serve cheese-side up on a platter. 

Easy Lobster Appetizers

1 lb Cooked lobster meat
¾ cup Mayonnaise or salad dressing
1 tbsp Chili sauce
1 tsp Green pepper, chopped
1 tsp Vidalia onion, grated
1 tsp Chopped pimiento
15 ea Hard-cooked eggs
Parsley, chopped

Thaw frozen lobster meat. Drain lobster meat. Remove any remaining shell or cartilage. Chop the lobster meat. Combine mayonnaise, seasonings, and lobster. Cut eggs in half lengthwise and remove yolks. Fill each egg white with 1 tbsp of lobster mixture. Sprinkle with parsley. Chill.
Makes 30 hors d'oeuvres. 

Eggplant and Olive Humus Dip

1 medium eggplant (about 1 pound)
1 can (15 ounce) chickpeas, drained
¼ cup extra virgin olive oil
1 jar (10 ounce) pimiento-stuffed green olives, drained
1 jar (6 ½ ounce) sliced pimientos, drained
8 -10 sprigs fresh parsley, leaves only
2 cloves garlic
2 tsp fresh rosemary leaves
Salt and pepper to taste

Preheat oven to 450°F. Grease large baking pan with nonstick cooking spray. Cut eggplant in half lengthwise and place cut side down on prepared baking pan. Roast eggplant until soft, about 35 minutes. Cool. Using spoon, scrape eggplant pulp from skin and put in Food Processor with knife blade in place. Add chickpeas and olive oil to processor bowl. Process until almost smooth. Transfer eggplant mixture to large mixing bowl. Add olives, pimientos, parsley, garlic and rosemary leaves to food processor bowl with knife blade in place. Pulse mixture until coarsely chopped (do not overchop). Mix olive mixture into eggplant mixture. Season humus to taste with salt and pepper. Dip can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Serve with sliced fresh vegetables or melba toast rounds.
Makes: About 4 cups

Enchilada Spirals

4 Corn tortillas
4 oz Cheese, Monterey jack lowcal
½ cup Bell pepper, green diced
½ cup Onion, red diced
¼ cup Bell peppr, red roasted, sliced
2 tsp Green chilies, canned chopped

Shred the cheese and drain and chop the green chilies. Stack tortillas and wrap in paper towel. Microwave on High 30 seconds. Remove tortillas from paper towels; place on work surface. Divide cheese, een pepper, onion, roasted pepper and green chilies evenly among the rtillas. Roll tortillas jelly-roll style and place seam side down in 9" pie ate. Cover pie plate with paper towel; microwave on High 1-½ minutes. Let and 3 minutes; cut each tortilla into 4 pieces.

Fatayer Bisabanikh (Spinach Pastry) Sambosic

Dough Ingredients:
3 cups flour
1/3 cup olive oil or vegetable oil
1 cup water dash of salt
Filling Ingredients 
2-½ lbs. chopped spinach
3 chopped onions
½ cup olive oil
¼ cup lemon juice
½ tsp each sumac,
salt and pepper

Sift flour then mix with oil. Add the rest of the dough ingredients and mix well. Knead till dough is smooth. Roll dough very thin and cut into 3 inch circles. Mix the filling ingredients. Take tbsp of filling mixture and put on each circle. Take each circle and close into the shape of three lines. Secure ends. Dip each piece in vegetable oil and put in pan. Bake in 350F oven for 45 minutes till brown. Serve as an appetizer either cold or warm. 

Saturday, November 19, 2016

Deviled Eggs (2)

6 eggs
¼ cup blue cheese, crumbled
2 tbsp mayonnaise
1 ½ tsp parsley, minced
¼ tsp Tabasco sauce
¼ tsp salt
1/8 tsp pepper
¼ tsp celery salt
1 rib celery, finely diced

Hard cook eggs. Cool, shell, then cut in half to make 12 shells. Mash yellows and mix well all other ingredients except diced celery. Spoon yellow mixture back into shells. Garnish with diced celery.

Deviled Eggs (3)

6 Hard-boiled eggs
1/3 cup Dairy sour cream
1/3 cup Shredded cheese w/taco seasoning

Cut eggs in half lenghtwise. Remove yolks and set whites aside. Mash yolks with fork. Blend in remaining ingredients. Refill whites, using one heaping tsp yolk mixture for each egg half.

Deviled Eggs

8 hard boiled eggs, peeled and chilled
2 tsp mustard
4 tbsp mayonnaise
2 tsp sweet relish
salt and pepper, to taste
paprika, as needed

Halve hard-boiled eggs lengthwise. Carefully scoop out yolks and place in small bowl. Reserve egg whites. Mash the yolks with mustard, mayonnaise, salt, pepper and pickle juice or relish. Mound mixture into the hollow of each egg-white half and sprinkle with paprika

Devils on Horseback

½ lb. pitted prunes
about ¾ cup whole, unblanched almonds
about 10 bacon slices
hot mango chutney

Stuff each prune with an almond. Cut each bacon slice in pieces just long enough to wrap around a prune and overlap slightly. Secure bacon around prune with a wooden toothpick. Preheat broiler. Arrange bacon-wrapped prunes in a shallow pan and broil until bacon is crisp. Or, preheat oven to 400F and bake 10 to 15 minutes, until crisp. Serve with chutney for dipping. Makes 20 to 25. 

Dolmathes Appetizers

8 ounces prepared grape leaves  [224 g]
2 cups yellow onion
1 cup olive oil
1 cup long grain rice
½ cup parsley
2 tsp fresh dill weed
½ tsp dried mint
fresh ground black pepper
¼ cup fresh lemon juice
lemon wedge
½ cup raisins
½ cup pine nuts water

remove and discard stems from leaves blanch in boiling water for 2 minutes and drain spread out onto a platter or other flat work surface heat oil in a skillet, over a moderate flame add onions and saute for 8-10 minutes, until golden add rice, heat and stir until lightly browned add 2 cups water, parsley, dill, and mint-mix well season to taste with salt and pepper bring to a boil, reduce heat, and simmer for 5-7 minutes, until rice is about half cooked drain well, reserving liquid place a leaf, shiny side down, onto worksurface place a tbsp of filling onto the center of the leaf fold in the sides and roll toward the point to seal line the bottom of a saucepot with grape leaves place into dolmathes into the pot, seam side down-pack tightly-separating layers with additional grape leaves pour in lemon juice and reserved liquid add just enough water to cover weight down with a plate, cover tightly place over a medium-low flame and simmer for 45 minutes, until just a small amount of liquid remains remove to a platter or chafing dish serve warm or at room temperature, with a lemon wedge

Friday, November 18, 2016

Cucumber Aspic Mold

4 cups cucumbers, peeled, seeded and grated
2 ¼ Tbs. plain gelatin (unflavored) Knox brand
½ cup cold water or chicken stock
¾ cup boiling water or chicken stock
6 Tbs. lemon juice
2 tsp. grated onion
1 Tbs. sugar
¼ tsp. "Mayous BBQ Spice"
salt and pepper

sliced tomatoes, cocktail salad shrimp, mayonnaise (optional)
Soak gelatin in cold water or stock. Dissolve gelatin mixture into boiling water or stock. Add lemon juice and onion. Add gelatin mixture to cucumber pulp with sugar, paprika, and salt and pepper to taste. Strain mixture and fill a wet ring mold or other small mold. Refrigerate until firm.
When jelly is firm, dip mold in hot water and invert onto a serving plate. Fill the center with cocktail shrimp, garnish the edges with tomatoes and serve with mayonnaise.

Cucumber Yogurt Dip

2 (8-ounce) containers plain yogurt [448 g]
1 pound cucumber, peeled, seeded, and chopped finely [454 g]
2 tsp snipped fresh dill plus dill sprigs for garnish
3 garlic cloves, minced
1 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
Pita wedges, as an accompaniment

In a sieve lined with cheesecloth, let the yogurt drain, set over a bowl, covered and chilled, for 6 hours. Pour the liquid from the bowl and in the bowl stir together the drained yogurt, the cucumbers, squeezed dry between paper towels, the snipped dill, the garlic, the oil, the lemon juice, and salt to taste. Let the dip stand, covered and chilled, for at least 2 hours and up to 8 hours to allow the flavors to develop. Stir the dip, garnish it with the dill sprigs, and serve it with pita wedges.

Curried Stuffed Prunes

1 lb. dried prunes 454 g
2 8-oz. packages cream cheese  448 g
3-4 tsp curry powder
½ cup mango chutney
½ cup green onions, chopped fine
½ cup chopped almonds, toasted

Beat together cream cheese and curry powder until smooth. Fold in chutney and green onions. Flatten each prune with your fingers and spread a spoonful of cream cheese mixture on top. Dip in chopped almonds.

Curry Pizza

Preheat oven to 375F.
1 package English muffins
1 cup ripe (black) olives, chopped
½ cup green onions, chopped
1-½ cups sharp cheddar cheese, grated
½ cup mayonnaise
½ tsp salt
½ tsp curry powder

Split muffins and lay in single layer on baking sheet.
Mix remaining ingredients and spread on muffin halves. Bake in preheated oven for about 15 minutes until spread is hot and bubbly.
Cut each half into fourths or sixths and serve.

Daffodil Dip

½ cup mayonnaise
1 8-oz pkg cream cheese
½ cup chopped parsley
1 hard cooked egg
2 Tbsp chopped onion
1 garlic clove, minced
1 Tbsp anchovy paste
Dash of pepper

Gradually add mayonnaise to softened cream cheese, mixing until well blended. Add parsley, chopped egg white, onion, garlic, anchovy paste and pepper; mix well. Sprinkle with sieved egg yolk. Serve with vegetable dippers such as; celery, sliced cucumber, radish roses, cherry tomatoes, carrot sticks and cauliflowerets or use a variety of crackers.

Thursday, November 17, 2016

Crisp Pasta Snacks

6 ounces rotini (corkscrews), tiny bow ties, wagon wheels, or other bite-size pasta Cooking oil for deep fat frying
1 cup broken walnuts, toasted
¼ cup pumpkin seeds, toasted
2 tbsp margarine or butter, melted
¼ cup grated Parmesan cheese
1 tsp dried oregano, crushed
¼ tsp garlic salt

Cook pasta according to package directons, drain. Rinse with cold water; drain well and let dry.
Heat 2-½ inches of cooking oil in a deep saucepan or deep-fat fryer to 365 degrees F. Fry pasta, about a dozen at a time, in deep, hot oil for 1-½ minutes or until browned, stirring to separate pieces. Remove with slotted spoon. Drain on paper towels. Repeat with remaining pasta.
Place drained pasta in a mixing bowl; add walnuts and pumpkin seeds. Pour margarine or butter over mixture in bowl; stir to coat. Combine Parmesan cheese, oregano, and garlic salt. Sprinkle over mixture in bowl; toss. Cool. Store in an airtight containter up to 3 days. Makes 6 cups. 

Crispy Potato Skins

6 Medium potatoes (about 2 lbs.)
¼ cup Butter/margarine, melted
Salt and pepper, to taste

Preheat oven to 400 degrees. Scrub potatoes and pierce each one several times with a fork. Bake 45 minutes to 1 hour, or until tender. Cut each potato lengthwise into 4 quarters. Scoop potato pulp from skins leaving a 1/8" thick shell. (Save pulp for another recipe.) Brush skins inside and out with melted butter. Sprinkle with salt and pepper. Place skins, skin side down, on a baking sheet. Bake about 15 minutes or until crisp. Serve hot. (You can also add cheese and bacon bits and return to oven until cheese melts, about 5 minutes.)

Crock Pot Turkey Meatballs

1 ½ cups barbecue sauce (your favorite)
10 ounces apple jelly
2 tbsp tapioca (for thick sauce if desired)
1 tbsp vinegar
1 egg, beaten
¼ cup seasoned bread crumbs, fine
2 tbsp milk
¼ tsp garlic powder
¼ tsp salt
¼ tsp onion powder
1 pound ground turkey non-stick vegetable spray

In 3 ½ or 4 quart crockery cooker: stir together barbecue sauce, jelly, tapioca (if used), and vinegar. Cover; cook on high-heat setting while preparing meatballs. For meatballs, in large bowl combine egg, bread crumbs, milk, garlic powder, salt, and onion powder. Add ground turkey and mix well. Shape into ½ to ¾-inch meatballs. Spray a 12-inch non-stick skillet; add meatballs and brown on all sides over medium heat. Drain meatballs. Add meatballs to crock pot; stir gently.
Cover; cook on high heat setting for 1 ½ to 2 hours.

Makes 30 meatballs.

Note: for 5 or 6-quart crock pot, double all ingredients. Prepare as above. Makes 60 meatballs.

Crostini With Chive-Scented Ricotta

2 cups ricotta cheese
2 tbsp olive oil
Sea salt and freshly ground pepper to taste
6 tbsp very finely snipped chives
20 slices baguette, ciabatta or a nutty, dense, whole-wheat bread, toasted
Chive blossoms, cut at the base (optional)

In a small bowl, mix together the ricotta, oil, salt and pepper to taste and chives. Spread the cheese mixture evenly over the toast. If desired, sprinkle each slice with additional pepper and a few chive blossoms. Serve immediately.

Crustless Florentine Tart

2 pkgs. (10 oz each) frozen, chopped spinach (or 3 bunches fresh)
1 clove fresh garlic, peeled & minced
2 eggs, slightly beaten
¼ cup grated Parmesan cheese
1 tsp mace or nutmeg
1-½ tsp Mortons® Nature’s Seasons seasoned salt
1 cup (8 oz) part skim ricotta cheese
¼ cup pine nuts (shelled)
1 Tbsp olive oil

Cook the frozen spinach according to package directions. If using fresh spinach, wash it, remove the stems and cook with just as much water as will cling to the leaves.
Cool & drain the spinach well; squeeze dry to remove excess juice. Combine with eggs, grated Parmesan, mace or nutmeg, seasoned salt and ricotta cheese.
Cool on a rack and cut in wedges to serve.
Rub a 10-inch pie pan with olive oil and spread the mixture evenly around the pan. Top with pine nuts. Bake at 350°F degrees for 20 minutes.

Wednesday, November 16, 2016

Crabmeat Guacamole

½ pound blue crab meat
2 avocados, mashed
2 tbsp mayonnaise
2 tbsp lemon juice
2 tbsp grated onions
½ tsp hot pepper sauce
¼ tsp salt

Combine blue crab meat, avocados, mayonnaise, lemon juice, onion, hot pepper sauce and salt. Mix well and chill.

Crawfish Cornbread

4 eggs
4 cup yellow corn meal
6 tsp baking powder
2 tsp salt
4 cup cream style corn
2 cup milk
8 tbsp melted butter or margarine
4 tsp sugar
½ pound cheddar cheese shredded or cut in small pieces
1 pound crawfish

Mix all ingredients. Bake at 375 degrees for about 1 hour. Serve as appetizer, plain or topped with crawfish etouffee; or serve as an entree topped with fresh grilled trout, snapper or mahi-mahi.

Cream Cheese Pastry

1 cup butter
8 ounces cream cheese
1 tsp salt
2 cup flour

Bring the butter and cheese to room temperature. Beat together with the salt in an electric mixer or food processor until completely smooth and blended. Work in the flour to form a smooth dough, using a spatula, fork or fingertips. Wrap the dough in waxed paper and refrigerate 4 hours or overnight. When ready to use let the dough stand at room temperature for 15 minutes.

Cream Cheese Stuffed Mushrooms

2 pounds medium mushrooms
6 Tbsp. margarine
1 (8 ounce) package cream cheese softened
½ cup (2 ounces) crumbled blue cheese
2 Tbsp. chopped onion

Remove mushroom stems; chop enough stems to measure ½ cup . Cook half of the mushroom caps in 3 tbsp margarine over medium heat 5 minutes; drain. Repeat with remaining mushroom caps and margarine. Combine cream cheese and blue cheese. Mixing until well blended. Stir in chopped stems and onions; fill mushroom caps. Place on cookie sheet; broil until golden brown. Approx. 2 ½ dozen.

Crescent Roll Appetizer

2 (8-ounce) packages crescent roll dough
¼ pound salami, sliced
¼ pound pepperoni, sliced
¼ pound ham, sliced
¼ pound provolone cheese, sliced
¼ pound Swiss cheese, sliced
1 (12-ounce) jar roasted red peppers
3 eggs
3 tbsp parmesan cheese
1/8 tsp pepper

In a 9-by-13-inch pan sprayed with cooking spray, layer crescent roll dough, provolone, salami, pepperoni, roasted red peppers, ham and Swiss cheese.
Combine and beat eggs, parmesan cheese and pepper. Pour over layered casserole.
Cover with aluminum foil sprayed with cooking spray, and bake at 350 degrees for 30 minutes. Uncover and bake for an additional 15 minutes until brown.
Serve hot or cold.

Makes 3-4 dozen appetizer pieces; serve 10-12. 

Tuesday, November 15, 2016

Crab Rangoon (Light)

1 or 2 packages (8 ounces) Neufchatel cheese, softened (or cream cheese) {amount based on how "cheesy" you want them}
1 can (6 ounces) crab meat, drained and flaked
2 green onions including tops, thinly sliced
1 clove garlic, minced
2 tsp Worcestershire sauce
½ tsp lite soy sauce
1 package (48 count) won ton skins
vegetable spray coating

In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. (To prevent won ton skins from drying out, prepare one or two rangoon at a time.) Place 1 tsp filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Lightly spray baking sheet with vegetable coating. Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree oven for 12 to 15 minutes, or until golden brown. Serve hot with sweet-sour sauce or mustard sauce.
Makes 48 appetizers

Crab Rockefeller

2 tbsp Butter
2 tbsp Flour
1 1/3 cup Milk
½ cup Parmesan, grated
½ cup Spinach, chopped, frozen (defrosted and drained)
½ pound Crab meat
½ cup Breadcrumbs, buttered

Preheat the oven to 375F. Melt the butter in a heavy saucepan. Whisk in the flour and cook for 3 minutes. Whisk in the milk and cook for 20 minutes. Add the cheese and stir until well blended. Add the spinach and crab. Place in individual dishes (that will go into the oven) or a small casserole dish. Top with the breadcrumbs. Bake for 15 minutes. Serve warm.

Crab Toasts

¼ lb. crabmeat
1 cup shredded Swiss cheese
½ cup sour cream
2 tbsp chopped green onion
1 tbsp fresh lemon juice
½ tsp Worcestershire sauce
salt and freshly ground pepper
8 ounces sliced water chestnuts --minced
1 sourdough baguette

Combine crabmeat, Swiss cheese, sour cream, green onion, lemon juice, Worcestershire sauce, salt, and pepper; mix well. Combine water chestnuts and the crab mixture. Cut baguette into 30 slices and spread each slice with some of the crab mixture. Toast at 400°F for 10-15 minutes, until cheese is melted and slightly browned.


tbsp olive oil  
½ cup chopped onions  
1/3 cup chopped green bell peppers  
½ tsp salt  
¼ tsp white pepper  
Fresh ground black pepper  
1 cup green onions  
1 tbsp minced garlic  
1 tbsp Cajun choice seasoning  
3 eggs  
2 tsp Dijon mustard  
1 ½ cup bread crumbs  
1 cup grated Parmesan cheese  
1 pound real or imitation crab meat  
2/3 cup flour  
¼ cup water
Sauce for Crab cakes:  
½ cup seeded, chopped tomatoes  
2 tsp minced shallots  
2 tsp minced garlic  
3 tbsp Dijon mustard  
1 tsp salt  
½ tsp white pepper  
½ cup chicken stock (can)  
1 large egg*  
½ cup olive oil  
Black pepper  

Heat ½ of oil over high heat. Sauté onions, bell peppers, salt, white pepper and about 15 turns of fresh ground black pepper for about a minute. Add green onions, garlic, Cajun choice seasoning and cook for another minute. Remove and put in bowl. Cool mixture for a few minutes. Stir in 2 eggs, Dijon mustard, ¼ cup of bread crumbs and Parmesan cheese. Then add crab meat depending on size of crabcake. Gently mix the mixture and form into crab cakes. First dip both sides in flour, then in egg/water (egg and ¼ cup water whisked together). Cover in bread crumbs and fry about 2 minutes on each side over medium heat.
For the Sauce for the Crab Cakes: Combine everything in a pan except egg, oil, and black pepper over high heat bring to a boil for about 2 minutes. Remove from the heat and let cool for 15 minutes. Put in blender and add egg. While blending add oil and black pepper about 10 turns. Serve immediately.

The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."


2 large red bell peppers
1 clove garlic, minced
1 small onion, finely chopped
2 tbsp hot pepper paste*
¾ cup bread crumbs, toasted
¾ cup walnuts, ground
3 tbsp lemon juice
2 tsp pomegranate syrup
1 tbsp yogurt
1-2 tsp cumin seeds, coarsely ground
Salt to taste
¼ cup olive oil
Turkish flat bread, or pide

Roast peppers over a flame until the skin is blackened. Put in a tightly closed paper bag for 10 minutes. Then remove the skin and seeds, and mash the peppers in a food processor. Set aside. Mix together the garlic, onion, hot pepper paste, bread crumbs and walnuts. When well mixed, add the lemon juice and pomegranate syrup. Add the yogurt and cumin, and salt to taste. Slowly add the olive oil and blend well. For a richer flavor, make a day ahead. Keeps well for up to 2 days in the refrigerator. Serve at room temperature on pieces of Turkish flat bread, pide, or plain crackers.

*Can substitute with a jalapeno pepper, seeded and finely chopped, or 1/8 to ¼ tsp cayenne pepper. 

Monday, November 14, 2016

Coconut-Beer Shrimp

½ pound unpeeled medium-size fresh shrimp
¾ cup pancake mix
¾ cup beer
¼ cup all purpose flour
1 cup flaked coconut
Vegetable Oil

Peel and devein shrimp, leaving tails intact; rinse well, and set aside.
Combine pancake mix and beer in a small bowl, mixing well; set aside. Dredge shrimp in flour; shake off excess. Dip shrimp into beer batter; dredge batter-coated shrimp in coconut. Pour oil into a heavy saucepan to a depth of 2 to 3 inches; heat to 350. Fry shrimp, 5 or 6 at a time, in oil about 45 seconds on each side or until shrimp are golden brown. Drain on paper towels, and serve immediately.
  Yield: 4 appetizer servings. 

Corn And Marigold Fritters

8 oz Sweetcorn kernels 224 g
Sea salt
4 tbsp Double (heavy) cream
White pepper
1 tbsp Flour
1 tbsp Marigold petals *
½ tsp Baking powder (or soda)
1 tbsp Sunflower oil, or more

*NOTE: Make certain that you use a pot marigold (Calendula) rather than an African marigold (Tagetes). This is an excellent supper dish, which children will enjoy.
Serve the fritters with a hot green vegetable or salad and brown bread and butter. Put the sweetcorn in a bowl and pour over the cream. Sift in the flour and baking powder (soda) and season to taste. Stir in the marigold petals. Set a large, heavy frying pan over high heat and pour in the oil. Drop spoonfuls of the fritter mixture into the oil and fry until golden on both sides, turning once. Press the mixture flat with a spatula to give a lacy effect at the edges. Cook the fritters in bunches until all the mixture is used up, adding more oil to the pan if necessary. Serve hot.

Crab Burrito Slices

8 oz. pkg. cream cheese, at room temp. 224 g
¾ C. red pepper, finely chopped
2 green onions, finely chopped
3 Tbsp. fresh parsley, finely chopped
½ cup aged cheddar, grated
½ tsp. cayenne pepper
1 can ( 4.2 oz./ 120 g) crab meat, drained
large flour tortillas (about 5)
salsa and sour cream for dipping

Beat the cream cheese with a fork or wooden spoon until smooth. Add remaining ingredients (peppers to crab meat) and mix well. Divide equally between tortillas, spread evenly over whole tortilla surface and roll up tightly. Wrap in plastic wrap and refrigerate for at least 1 hour.
To serve, cut rolls into ¾ inch slices, discard ends.
Place on greased baking sheet. at 350F for about 10 minutes or heated through.

Crab Meat Stuffed Jalapenos

1 lb blue crab meat, flaked
1 can (1 lb, 11 oz) jalapeno peppers
2 tbsp each: finely chopped green pepper, onions and dill pickle
¼ cup cracker meal
1 beaten egg
¼ tsp salt
¼ tsp black pepper
1/8 tsp cayenne pepper
1 clove garlic, minced
¼ cup milk
Breading Mixture:
2 cup cracker meal
1 cup milk
2 eggs
¼ tsp salt
¼ tsp pepper

Cut peppers in half lengthwise. Discard pulp and seeds and rinse carefully. In a large mixing bowl, combine remaining ingredients except breading mixture. Stuff pepper halves with crab mixture and press stuffing around pepper. Set peppers aside.
Prepare breading mixture. Place cracker meal in a flat pan. Mix milk, eggs, and salt and pepper in a separate bowl. Dip peppers in egg mixture, then in cracker meal. Repeat procedure. Deep fry at 365F until golden brown. Drain on absorbent paper. Makes 30 hors d'oeuvres.

Crab Pillows

2 cup lump crab meat
1 cup chicken broth
½ cup vegetable oil
3 tsp Worcestershire sauce
3 tsp parsley
1 tsp seasoned salt
1 tsp celery seed
½ tsp ground red pepper or to taste
½ tsp tarragon
1 cup all-purpose flour
5 eggs

Once flour and ingredients are combined set aside to cool. While that is cooling, beat eggs to a fluffy consistency.
In saucepan, combine chicken broth, vegetable oil, Worcestershire sauce, parsley, seasoned salt, celery seed, red pepper, and tarragon. Bring to a boil, stir in flour until blended.
Combine beaten eggs and flour mixture thoroughly. Add crab meat. After everything is combined, drop by large tbsp onto ungreased cookie sheet, and bake at 425F for 12 to 15 minutes or until golden brown.

Sunday, November 13, 2016

Chilled Southern Spiced Shrimp

1 pound shrimp (preferably large size, about 21 to the pound)
Cooking Liquid Ingredients:
1-½ cups cider vinegar
½ cup water
¼ cup fresh lemon juice
2 tsp shrimp-and-crab boil seasoning (such as Zatarain's or Old Bay) OR 1 tbsp pickling spice
3 cloves garlic, peeled and crushed
3 bay leaves
2 tsp sugar
½ tsp whole black peppercorns
½ tsp salt
¼ tsp celery seed
Marinating Ingredients:
½ cup Cooking Liquid from above, cooled and strained
1/3 cup mild olive oil, or half olive oil and half canola oil
1 tbsp Dijon mustard
1 tsp prepared horseradish
½ medium onion, very thinly sliced
½ lemon, very thinly sliced
¼ cup chopped fresh parsley

Combine the Cooking Liquid Ingredients in a medium nonreactive saucepan. Bring to a boil on high. Reduce the heat and simmer for 10 minutes.
Turn the heat back up to high. Add the shrimp, stirring occasionally as they cook to mix them evenly in the liquid. When the shrimp are pink and just firm (about 2 minutes), remove them to a colander in the sink. Rinse in cold water until cool. Peel the shrimp, leaving the tails intact, and devein if desired.
While the shrimp cool and drain, prepare the marinade. Strain ½ cup of the Cooking Liquid into a nonreactive mixing bowl. Whisk in the oil, mustard, and horseradish. Stir in the onion slices, lemon slices, and parsley. Stir in the shrimp and toss until well mixed. Cover and refrigerate at least 6 hours or up to 36 hours, stirring occasionally.
To serve, remove the shrimp from the marinade and arrange on a serving platter with toothpicks and napkins to catch any drips. Or, hang the shrimp around the edges of a bowl filed with some of the marinating mixture for dipping and toasted slices of French bread to sop up the juices.

Chutney Cheese Canape

8 oz. cream cheese
¼ cup chutney
¼ tsp dry mustard
1 tsp curry powder

Blend cheese, chutney and seasonings well. Chill for at least 4 hours. Top with nuts(toasted almonds or salted cashews). Serve with crackers or vegetables or use to stuff celery sticks.

Coconut Meatballs with Sweet and Sour Sauce

lb. lean ground beef Oil for frying
1 tsp. salt
2 tsp. dry mustard
1/8 tsp. pepper
1 tsp. vinegar
2 tbsp . flour
 5 tbsp . chutney, chopped
1 egg, slightly beaten
1 cup currant jelly
1 cups flaked coconut
1 tsp. sugar

Combine the beef, salt and pepper and shape into about 36 small 1 inch balls. Stir the flour into the egg and roll meat balls in this mixture, then in the coconut. Poor oil inch deep in a skillet, heat until very hot and brown the meat balls lightly. Keep warm in a 250 oven while making the sauce.
Combine the remaining ingredients in a small saucepan. Heat, stirring frequently, until the jelly is melted. Serve with the warm coconut meat balls as an appetizer. 

Coconut Peanut Chicken

¾ cup roasted peanuts, very finely chopped -almost ground
2 cups sweetened coconut flakes
¼ cup flour
2 eggs
1 lb. boned and skinned chicken breast halves, cut in 1" pieces
vegetable oil
Dipping Sauce: 
3 tbsp. honey
3 tbsp. orange marmalade
1 tbsp. soy sauce
½ tsp. prepared mustard

1. Combine peanuts and coconut in medium sized bowl. Place flour in a second bowl and lightly beat eggs in a third bowl.
2. Dip chicken pieces in flour, then egg, and then roll in peanut mixture. Place on a baking sheet.
3. Pour enough oil into skillet to reach a depth of ½ in. Heat over medium heat. When hot add chicken with slotted spoon, 6 pieces at a time. Cook 4-6 minutes until cooked through and light golden, turning once. Adjust heat as needed to prevent over browning. Drain on paper towel.
4. To prepare sauce, combine all ingredients in small bowl.

Mock Caviar

1 large eggplant
1 tbsp olive oil
1 medium onion, chopped
1 medium rib celery, chopped
1 medium bell pepper, chopped fine
¼ cup chopped garlic
3 tbsp chopped parsley
¾ tsp salt
1 tsp black pepper
½ tsp dried basil
2 medium tomatoes, chopped

Preheat oven to 350° Bake eggplant whole in oven until soft. Let cool,
In a saucepan, simmer vegetables in olive oil until tender. Cut eggplant in half lengthwise and scoop out the eggplant meat. Add "meat" to the vegetables and stir. Let the eggplant and vegetables cook until thickened to a soft paste. Add seasonings. Stir until well-combined. Mound "caviar" into a serving bowl.
Serve cold or at room temperature with blini [or table water crackers] and Champagne [or beer]

Saturday, November 12, 2016

Cheesy Artichoke Heart Appetizer

2 packages crescent dinner rolls
¾ cup mozzarella cheese --shredded
¾ cup Parmesan cheese --grated
½ cup Miracle Whip. light
14 ounces artichoke hearts --drained and chopped
4 ounces green chiles --drained and chopped

Unroll dough into rectangles; press onto bottom and sides of 15 x 10 x 1" jelly roll pan to form crust. Bake 375F 10 minutes. Combine remaining ingredients; mix well. Spread over crust. Bake 375F for 15 minutes or until cheese is melted. Let stand 5 minutes before serving.

Chicken Crescent Rolls

6 oz. cream cheese, soft
2 T. chopped onion
6 T. butter, melted
2 T chopped pimento (opt.)
4 cup cooked cubed chicken
2 -8 oz. pkg. crescent rolls
½ t. salt
1-½ cup seasoned croutons, crushed
½ t. pepper
4 T milk

Heat oven to 350. Blend cream cheese and 2 T. butter until smooth. Add next 6 ingredients in order given. Separate crescents into 8 rectangles; firmly press perforations together to seal. Spoon ½ cup mixture onto center of each crescent. Pull corners of dough together on top and twist to seal. Brush tops with melted butter and dip in crumbs. Place on ungreased cookie sheet. Bake for 20 minutes.

Chicken Croquettes

½ cup butter
2 tbsp flour
1 ¼ cup mixed milk and chicken stock
2 cup ground cooked chicken
Salt, Freshly ground pepper
1 beaten egg
2 tbsp dry bread crumbs
Oil for frying

Melt the butter in a saucepan and stir in the flour. Gradually stir in the liquid and cook, stirring, until the sauce is thick and smooth. Stir in the minced chicken and season well. Continue cooking for about 1 minute, on a low heat, until the mixture is firm enough to hold together in a mass. Remove from the heat and allow to cool slightly, then, with floured hands, form the mixture into little sausage shapes. Brush these with beaten egg and coat with bread crumbs. Shallow fry in hot oil until golden brown. Serve hot or cold.

Chicken-Sesame Balls

1 cup finely chopped cooked chicken --OR turkey breast
1 tbsp finely minced onion
1 tbsp minced parsley
½ tsp curry powder
½ tsp prepared mustard --optional
¼ tsp paprika
3 tbsp mayonnaise
1/3 cup toasted sesame seeds

In a small bowl, combine chicken, minced onion, minced parsley, curry powder, mustard, and paprika. Mix ingredients together. Add mayonnaise, one tbsp at at time, mixing until thoroughly blended. Taste and correct seasoning. Form into balls, using 1 tsp of mixture for each [about grape-size].
Cover and refrigerated until thoroughly chilled. Meanwhile, toast sesame seeds in a 325F oven until lightly browned. [You can also do this on a hot, dry skillet.] Remove chick balls from refrigerator, roll them in toasted sesame seeds and place on a serving dish. Cover and refrigerate until ready to serve. Garnish with fresh parsley sprigs.
Yield: Approximately 24 balls.

Chickpea Patties

1 ½ cup chickpeas
1 large onion, grated a few parsley sprigs
a few mint sprigs
1 slice day-old bread soaked and wrung
½ cup flour, plus enough flour to roll patties for frying
salt & pepper
oil for frying

Soak chickpeas overnight. In the morning boil chickpeas until tender (do not overboil). Drain well and put through food grinder or sieve discarding outer skin. Mix with remaining ingredients. Take tsp of mixture, for into patties, roll in flour and fry in hot oil. Brown on both sides and remove with slotted spoon onto paper towel to absorb excess oil.

Friday, November 11, 2016

Celery Appetizer Sticks

Celery ribs
4 oz or 8 oz packages Cream Cheese, softened to room temperature
1/8 tsp. garlic powder or Garlic Magic
1 small jar Dried Chipped Beef
Spanish Olives
Tooth Picks

Cut celery ribs (pieces) in 2 inch pieces. Trim and scrape ribs to remove any strings. Rinse with cold water. Work garlic powder into softened cream cheese with a fork. Fill ribs with cream cheese mixture. Separate dried beef pieces. Wrap ribs with dried beef. Secure with a colorful tooth pick. Garnish with a Spanish Olive. Refrigerate on relish dish or appetizer tray until served.

Checca Appetizer

1 pound ripe tomatoes, finely diced
3 fresh basil leaves, chopped
¼ cup extra virgin olive oil
2 cloves garlic, sliced
Salt, pepper
24 (2 inch diameter) slices French baguette or Italian bread, toasted

Combine tomatoes and basil in a bowl. Toss lightly. Add olive oil and garlic. Season to taste with salt and pepper. Toss just until tomatoes are evenly coated with oil. Cover and set aside 7-10 minutes. Serve over toast slices.

Cheese & Walnut Spread

¼ pound feta cheese
2 cups chopped walnuts
¼ cup fresh scallions
¼ cup fresh basil
¼ cup fresh tarragon
¼ cup fresh mint
1 clove garlic, peeled and crushed
½ tsp salt
¼ tsp freshly ground black pepper
1 tbsp fresh lime juice
¼ cup olive oil

In a food processor, mix all the ingredients to create a grainy paste. Taste and adjust seasoning. Transfer the mixture to a serving bowl and place on a round platter. Cut lavosh or pita bread into 4-inch pieces and arrange around the bowl on a platter. You can also use sliced and toasted French or Italian Bread.

Cheese Crackers

½ cup Grated sharp cheddar cheese
½ cup Flour, part for rolling
Cayenne pepper
2 tbsp Margarine or butter
2 tbsp Water
¼ tsp Salt

Mix all together in a bowl. Original directions suggested shaping into a roll 1 ½ inch wide, chilling at least 2 hours wrapped in wax paper and cutting in thin slices to make 1 dozen or more crackers. This would produce neatly shaped crackers, possibly thicker than desired. By rolling very thin, this amount of dough will make small crackers about ½ inch apart to cover 1 ½ small cookie sheets. They do puff up while baking. May be cut quickly in random small shapes with a plastic knife. Suggested toppings coarse salt (made them too salty), garlic salt, celery salt, curry powder, or freshly ground black pepper. If the dough is very dry after rolling, brush tops with water before salting. If it is soft, sprinkle lightly and press the salt into the crackers. Bake 5 minutes at 425 F or until browned.

Cheesecake Fingers

1 package pie crust mix
½ cup toasted sesame seeds
2 packages (3 oz. each) cream cheese, softened
4 eggs
¼ cup brandy
½ tsp dry mustard
½ tsp salt
1 cup heavy cream
1 ½ cups shredded Swiss cheese (6 ounces)
¼ pound blue cheese, crumbled
1 pint dairy sour cream
Smoked salmon, dill, chopped green onion, cherry tomato halves, chopped olives, sieved hard-cooked egg yolk, chopped pickle

Preheat oven to 450 degrees F. Combine pie crust mix and toasted sesame seeds in a medium-size bowl. Prepare mix according to label directions. Press dough evenly over bottom of a 15x10x1 inch jelly roll pan. Prick with fork. Bake in preheated 450 degree oven for 8 minutes. Remove from oven.
Lower oven heat to 350 degrees F. Beat cream cheese in large mixing bowl until light and fluffy. Gradually beat in eggs, one at a time, beating well after each addition. Add brandy, mustard, salt and heavy cream; blend well. Stir in Swiss and blue cheeses. Turn into partially baked crust. Bake at 350 degrees F. for 25 minutes. Remove from oven; let stand on wire rack for 5 minutes.
Spread sour cream over top of baked cheesecake. Return to oven. Bake 8 to 10 minutes or until top is set. Cool on wire rack to room temperature. Decorate with garnishes as you wish. Cut into 45 (3x1 inch) strips.

Thursday, November 10, 2016

Cactus Fries

2 lbs. nopalitos
3 T. cornstarch
2 T. achiote paste (look for it in the Mexican specialty-foods section)
2/3 cup flour
1 tsp. baking powder
1 egg white about
 ¾ cup ice water peanut oil

Remove thorns (if any) and “eyes”from cactus, and trim edges of pads. Cook cactus, covered, for 2 minutes in enough boiling salted water to cover; drain. Cut cactus in 3-to 4-inch strips similar to French fries; set aside. Combine cornstarch and achiote paste in a blender or food processor, and pulse until smooth. In a medium-size bowl, combine flour and baking powder, add cornstarch mixture, and blend well. In another bowl, beat egg white until stiff peaks form. Fold into flour mixture, alternating with enough ice water to make batter the consistency of unbeaten egg white. Chill batter. Dredge cactus strips in batter, and fry in deep hot oil (375°) 2-3 minutes, or until crisp and golden. Drain well. Yield: 3-5 servings. 

Cajun Chicken Morsels

1 ½ cups flour, all-purpose
1 cup pecans --chopped
1 tbsp dried oregano
2 tsp ground cumin
1 tsp dried thyme
½ tsp cayenne pepper salt --to taste
12 tbsp unsalted butter
4 whole chicken breasts without skin --boned (cut into 1" pieces)

Combine the flour, pecans, oregano, cumin, thyme, cayenne, and salt to taste in a shallow dish. Melt 6 tbsp of the butter in a small saucepan. Dip each chicken piece first in the butter, then in the flour mixture to coat well. Melt 3 tbsp of the remaining butter in a large skillet over medium heat. Add half the chicken pieces and saute until browned on all sides and cooked through. Remove from the pan and keep warm. Repeat with the remaining 3 tbsp of butter and the chicken. Serve the chicken morsels with toothpicks and your favorite mustard for dipping.

Cajun Turnovers

½ cup onion --chopped
¼ cup green bell pepper --chopped
¼ cup celery --chopped
2 tbsp i Can't Believe It's Not Butter Fat Free
¾ cup mushroom --chopped
1 package wild rice --packaged
2 cups water
1 tbsp Worcestershire sauce
2 tsp hot pepper sauce
½ tsp garlic powder
½ tsp cayenne pepper
salt --to taste
16 ounces crescent rolls
1 egg --beaten

For filling: Saute onion, bell pepper, celery, and mushrooms in butter until tender and mushrooms have released some liquid. Add rice and water. Stir. Add Worcestershire sauce, hot sauce, garlic powder, cayenne, and salt. Mix well. Bring to a boil, cover tightly, simmer for 10 minutes. For dough: While rice is simmering, preheat oven to 375F. Separate crescent rolls into rectangles. Seal the seams in each rectangle by pressing the dough together. Place rice mixture (turnovers are easier to shape if rice is chilled) in the center of each rectangle. Fold dough over and press with a fork to seal the edges. Brush the tops of turnovers with beaten egg. Place on lightly greased cookie sheet. Bake 12-13 minutes.

Calypso Popcorn

2 tbsp butter or margarine
¼ tsp curry powder
¼ tsp ground ginger
¼ tsp ground cumin
1/8 tsp ground allspice
1/8 tsp ground red pepper
4 cups popped popcorn
1 cup dry-roasted peanuts
½ cup mixed dried fruit bits

Cook and stir butter or margarine, curry powder, ginger, cumin, allspice, and red pepper in a small saucepan until butter or margarine melts. Cook and stir 1 minute more.
Combine popcorn, peanuts, and dried fruit bits in a large mixing bowl. Drizzle butter or margarine mixture over popcorn mixture, tossing gently to coat evenly.

Make-Ahead Tip: Up to 1 day ahead, prepare Calypso Popcorn. Store in an airtight container.

Makes 5-½ cups


4 medium eggplants (peeled and diced)
1 ½ cups olive oil
4 onions, sliced
½ cup tomato sauce
4 stalks celery (diced)
12 green olives (pitted and diced)
12 large black olives -Not Purple Kalamata -(pitted and diced)
1 tbsp pine nuts
½ cup wine vinegar
¼ cup sugar
salt and pepper to taste

Fry diced eggplant in 1 cup olive oil until nicely browned. Remove from skillet
Add remaining olive oil and onions, browning gently over medium heat.
Add tomato sauce and celery and cook until tender. Add water if necessary, careful to maintain the consistency of the sauce.
Add capers, olives, pine nuts, and fried eggplant.
Heat vinegar and sugar in a small saucepan, stirring until sugar is dissolved.
Allow to simmer approximately 20 minutes or until flavors and become less sharp and individually defined.
Cool to room temperature before serving and store leftovers, covered, in the refrigerator.
The recipe may be doubled as the dish itself stands well and even improves over time. As presented, this recipe will serve 4 when served bruschetta style on toast points.

Additionally, the dish may be garnished with sprigs of fresh parsley or basil and olives. Serve with a side salad and a glass of Sicilian table wine.

Wednesday, November 9, 2016

Cream Cheese Pastry

1 cup butter
8 ounces cream cheese
1 tsp salt
2 cup flour

Bring the butter and cheese to room temperature. Beat together with the salt in an electric mixer or food processor until completely smooth and blended. Work in the flour to form a smooth dough, using a spatula, fork or fingertips. Wrap the dough in waxed paper and refrigerate 4 hours or overnight. When ready to use let the dough stand at room temperature for 15 minutes.

Brie en Croute

1 3-oz package cream cheese (room temperature)
¼ cup butter, softened
¾ cup all-purpose flour, sifted
1 4 ½ oz package brie, whole with its skin intact
½ tsp sesame seeds
1 egg yolk mixed with 1 tbs water

In medium bowl, cut cream cheese and butter into flour with a pastry blender or two knives as you would for any pastry, until the granules are the size of small peas. Press pastry into a ball; wrap in foil, and refrigerate for 1 hour or more. Divide dough into two pieces and roll each about 1/8-inch thick, cutting one about 6-inches around and one about 8-inches around. Set the whole, round brie on the smaller pastry round. Fit the larger round over the top and fold it under the bottom, pressing it together and twisting or crimping all around the edge. Decorate with pastry scraps. Brush entire pastry with 1 egg yolk mixed with 1 tbs water. Sprinkle with sesame seeds over the top and refrigerate.
To bake; Heat oven to 400 degrees and bake about 20 minutes or until golden brown. Let stand for a few minutes before serving.

Broccoli Bites

3 tbsp prepared Dijon-style mustard
4 tbsp honey
2 cups broccoli florets
1 cup shredded Cheddar cheese
1 egg
1 cup milk
1 cup sifted all-purpose flour
1 tsp baking powder
1 tsp salt
½ tsp vegetable oil
½ cup vegetable oil for frying

To make the sauce: In a small bowl, stir together the mustard and honey. Set aside.
In a large skillet or saucepan heat oil to 375 degrees F. Drop broccoli mixture by spoonfuls into 375 degrees F oil and fry until golden brown. Serve with honey mustard sauce.
Chop florets into small pieces or pulse lightly in food processor. Toss in a mixing bowl with shredded cheese. Set aside.
Beat egg and stir in the milk. Sift flour, baking powder, and salt together and combine them with the egg and milk mixture, beating well. Beat in ½ tsp oil as well. Pour mixture over broccoli and cheese and toss to coat well.

Bruschetta Caramelized Onion and Goat Cheese

6 slices of Focaccia or French bread
2 ounces rosemary flavored olive oil
3 cloves garlic, minced
2 yellow onions, diced one-quarter inch
Kosher salt and black pepper to taste
1 ounce sun-dried tomatoes
4 ounces goat cheese
1 tsp fresh thyme

Preheat oven to broil. Cut the Focaccia or bread into one-quarter inch slices. Brush lightly with the rosemary oil and set aside. In a sauté pan, heat one-ounce rosemary oil over medium high heat to the smoking point. Add the minced garlic and sauté quickly to golden brown. Add the chopped onions and reduce heat to low. Sprinkle with salt and pepper and cook for 15 minutes, stirring occasionally to prevent scorching. Add Dried Tomatoes and cook for one more minute. Remove from heat and set aside. Place oiled bread in the broiler and toast until golden brown. Spread the toasted bread with the onion mixture. Crumble the goat cheese on top of each slice, sprinkle with thyme and pepper and return to oven for 3 minutes. Remove from oven and serve hot or warm.

Bruschetta with Tomatoes, Blue Cheese and Pecans

2 ounces cream cheese, softened
½ cup crumbled blue cheese
2 tbsp chopped pecans
4 slices crusty, firm-textured bread, cut about ¾-inch thick
2 cloves garlic, peeled and halved
2 large tomatoes, sliced about 18;-inch thick
Freshly ground pepper

In a small bowl, mash the cream and blue cheeses together with a fork, leaving the mixture somewhat chunky. Mix in the pecans. Preheat the broiler. Arrange the bread on a small baking sheet and broil the slices for about one minute on each side, just until golden. Watch carefully so the slices do not burn. Rub one side of each piece of bread with the garlic. The rough surface of the bread will rasp the garlic and hold the flavors. Spread some of the cheese mixture over each slice and arrange 2 or 3 overlapping tomato slices on top. Pepper the tomatoes lightly, then garnish with basil and serve.

Buffalo Potato Skins

4 medium (8 oz each) baking potatoes, scrubbed
2 Tbsp butter or margarine, melted
1 Tbsp hot-pepper sauce
½ tsp salt
¼ tsp onion powder
½ cup bottled lite blue cheese dressing

Heat oven to 350°F. Pierce potatoes in 2 or 3 places with a small knife or large fork. Bake potatoes directly on middle oven rack 45 to 55 minutes until tender. Increase oven temperature to 450°F. Have a rimmed baking sheet ready.
When cool enough to handle, cut potatoes lengthwise in quarters. With a spoon, scoop pulp from skins, leaving a ¼ inch thick shell. Place skin side down on ungreased baking sheet.
Mix butter, hot-pepper sauce, salt and onion powder in a small bowl Brush evenly on potatoes. Bake 15 minutes or until browned at the edges and crisp. Serve with blue cheese dressing for dipping.

Tuesday, November 8, 2016

Beef Brochettes

1 lean flank steak--1 pound
1/3 cup teriyaki sauce
¼ cup fresh lime juice
2 tsp crushed red pepper
1 tsp sesame oil nonstick cooking spray

Trim fat from steak. Cut steak diagonally across grain into thin slices. Combine steak, teriyaki sauce, lime juice, pepper, and sesame oil in a large zip-top plastic bag. Seal bag, and marinate in refrigerator at least 4 hours, turning occasionally. Remove steak from bag; discard marinade. Thread steak onto 16 (6-inch) skewers. Place skewers on a broiler pan coated with cooking spray; broil 8 minutes or until done, turning once.
Yield: 16 appetizers (serving size: 1 skewer). 

Beer Cheese Bits

2 cups Bisquick baking mix
½ cup shredded cheddar cheese
2 tbsp melted butter or margarine
½ cup favorite beer sesame/poppy seeds

Heat oven to 450 degrees. Mix baking mix, cheese and beer until soft dough forms; beat vigorously; 20 strokes. Gently smooth dough into ball on floured cloth board. Knead 5 times. Roll dough into rectangle, 16 x 10 inches. Cut into 2-inch squares, cut squares diagonally into halves. Spread with melted margarine/butter; sprinkle with sesame seeds. Separate and place on ungreased cookie sheets. Bake until brown, about 8 minutes.

Bite-Sized Mushroom Tartlets

24 button mushrooms -- stems removed
1 ounce pimientos -- cut in 24 pieces
1 3 oz pkg cream cheese -- softened
24 tiny sprigs fresh thyme
4 sheets phyllo pastry
1 large egg -- beaten

Preheat oven to 425 F. Spread cream cheese on each mushroom bottom. Add a piece of pimiento. Top with thyme sprig. Cut pastry sheets into 48 squares. Brush with egg. Stack squares in pairs, offsetting to make a 4-pointed star shape. Place a mushroom in each and mold pastry around. Bake for 3 to 5 minutes, until pastry is crisp and just golden. Serve hot.
Makes 24 appetizers. 

Brie and Roasted Garlic

2 whole garlic bulbs
1 (12 ounce) round Brie cheese, room temperature
1 (6 ounce) jar roasted red peppers or 2-3 whole roasted peppers, drained and cut in bite-sized strips (can use 2-3 home-roasted peppers)
 Small bread slices of your choice (I've used French bread and miniature pitas)

Preheat oven to 375 degrees. If the garlic has several layers of skin remove all but a couple (don't peel it down to the cloves). Place the garlic on a baking sheet (or in a fancy garlic roaster if you have one) and bake for about 45 minutes or until cloves are soft. Place the Brie in the center of a serving plate. Separate the garlic cloves and surround the brie with them. Serve with the peppers and breads. To eat, spread a bread slice with the brie, squeeze on roasted garlic and spread and top with a slice of roasted pepper.


Flaky Pastry: 
2 cups all-purpose flour
½ tsp salt
½ tsp chili powder
1/3 cup butter or margarine --cold
1/3 cup solid vegetable shortening
1 egg cold water --as required
Ham and Green Chile Filling:
¾ cup cooked ham --finely diced
3 tbsp chopped green chiles
¼ cup chopped green onions --including tops
1 ½ cups shredded Monterey jack cheese
Filling Topping: 
2 eggs
¾ cup sour cream
Prepare Flaky Pastry: Combine flour, salt and chili powder. Cut in firm butter and solid vegetable shortening until mixture resembles fine crumbs. In a small bowl, beat egg and enough water to make ¼ cup . Add to flour mixture, 1 tbsp at a time, mixing until dough holds together. Shape into a ball. On a floured board, roll dough 1/16-inch thick. Cut into 2-inch circles, rerolling scraps to make about 72 circles. Fit into bottoms and partway up sides of 1 ¾-inch muffin cups . Prepare
Ham and Green Chile Filling: Mix diced ham, chiles and green onions. Add shredded cheese, mixing well. Place a heaping tsp of the filling in each prepared muffin cup .
Prepare Filling Topping: Beat eggs lightly; beat in sour cream until smooth. Spoon about 1 tsp of the egg mixture into each cup
Bake in a 375 F oven until tops are lightly browned (about 20 minutes). Let cool for 5 minutes; then tip quiches out of pans. Serve warm or at room temperature. If made ahead, let cool completely, wrap airtight, and refrigerate until next day; to reheat, spread quiches in a single layer in a shallow pan and place in a 350 oven until hot (about 10 minutes). Makes about 6 dozen appetizers.

Monday, November 7, 2016

Banana Rumaki

8-10 bacon slices, cut in half
5 bananas, slightly underripe
½ cup brown sugar
1 Tblsp. curry powder

Blanch bacon in boiling water for 10 minutes. Drain and dry thoroughly. Cut bananas into 1 ½ inch chunks and wrap in bacon, securing it closed with a toothpick. Combine brown sugar and curry powder and sprinkle on wrapped bananas. Bake on rack for about 10 minutes at 350F until bacon is crisp and sugar is slightly caramelized.

Barbecued Maple Meatballs

½ cup finely chopped apple
1 pound lean ground beef
¼ tsp onion powder
1 tbsp maple syrup
¼ cup corn flake crumbs
¼ tsp thyme
1 egg
1 cup barbecue sauce (any kind you want)
1/3 cup maple syrup

Heat oven to 400 degrees. Line a 15x10 inch baking dish with foil; spray foil with cooking spray. In a bowl, combine ground beef, apple, cornflake crumbs, onion powder, thyme, 1 tbsp syrup and egg; mix well.
Shape into 1 inch meatballs. Bake at 400 degrees for 15-20 minutes or until done.
In a saucepan, combine barbeque sauce and 1/3 cup of syrup; bring to a boil; add baked meatballs, stir until coated and serve hot.
Serve in a crockpot, using toothpicks to serve.

Basil-Cheese Triangles

1 pound feta or shredded Monterey Jack cheese
2 large eggs --slightly beaten
1 tbsp dried basil
¼ tsp white pepper
1 16 oz package frozen phyllo sheets (8x14 inches) --thawed
¼ cup margarine or butter --melted*

Heat oven to 350 F. Grease cookie sheet with shortening. Crumble feta cheese into small bowl; mash with fork. Stir in eggs, basil and white pepper until well mixed. Cut stack of phyllo sheets lengthwise into thirds. Cover with waxed paper, then with damp towel to prevent them from drying out. For each triangle, use 2 strips of phyllo. Place 1 heaping tsp cheese mixture on end of strip; fold phyllo strip end over end, in triangular shape, to opposite end. Place on cookie sheet. Brush margarine over triangles. Bake about 20 minutes or until puffed and golden. Serve warm. *We do not recommend using vegetable oil spreads
Makes 3 dozen appetizers.